What makes a cocktail a modern classic? You might say it comes down to how it looks and how it tastes. And yes, while those two points are incredibly important, we might add a third point, and that is how universal it is.
In other words, can a drink you created in Singapore be equally popular when it is recreated in Turkey? Can the ingredients be found no matter where you are in the world?
If these are the criteria, then it could be said that the drink, The Balmy Cobbler, is, in fact, a modern classic, as it has shown itself to translate easily across markets while looking and tasting damn good while it does so.
We join Shavinraj “Sha” Gopinath, Group Beverage Manager at Maxwell Resorts, as he shows us just how simple yet tasty a tropical drink like this can be.
Balmy Cobbler
PIN ITIngredients
- 45 ml (1.5oz) Pisco
- 20 ml (0.67oz) Fresh Pineapple Juice
- 20 ml (0.67oz) Balsamic & Berry Shrub
- 15 ml (0.5oz) Fresh Lemon Juice
- Splash of Soda Water
Directions
Shake ingredients together, pour over crushed ice and top with soda.
Garnish with fruit leather (dehydrated Balsamic Berry remains).
Balsamic Berry Gomme
Mixed berries 300g (strawberries, raspberries, blueberries), Balsamic vinegar 150g, Apple cider vinegar 100g, Caster sugar 150g, Fresh thyme 2g, Black pepper 1g, Lemon zest 2g
Weigh all ingredients. In a non-reactive bowl, combine the berries with the sugar, lemon zest, thyme, and black pepper. Stir to coat and let sit at room temperature for about an hour, or until the sugar begins to draw out the juices of the berries. After the berries have released their juices, gently mash them with a fork or muddler to break them down further. Pour the balsamic vinegar and apple cider vinegar over the mashed berry mixture. Stir the mixture thoroughly to ensure the sugar dissolves into the vinegar. Cover the bowl and let the mixture rest in the chiller for at least 3 days for more developed flavours. The longer it rests, the more intense the flavour will be. Strain the mixture through a fine mesh sieve or cheesecloth into a clean container. Pressing on the solids to extract as much liquid as possible. Keep the berries for use with garnish. Bottle, label and refrigerate.
To make the fruit leather, take the solids from the Gomme you have just made and spread them out on a sheet of baking paper and dehydrate in the oven.
